Our June theme was green foods. June is high time for greens in the garden. We have two kinds of kale (curly and Red Russian), rainbow chard, collards, lettuce, and spinach, plus baby beets and radishes which you can eat the greens of! This class started (as the rest of our summer classes will) harvesting from the garden to cook with. Many of the kids expressed that was their favorite part of the class, and we’re so excited to harvest the tomatoes, cucumbers, summer squash, green beans, beets, carrots and herbs for classes as the summer goes on.
As a bit different way to eat our greens we had them in falafel! Falafel is a chickpea fritter that is usually fried, but we baked ours in the oven. The kids especially loved using the microplane to zest the lemon and forming the falafel balls. Once cooked you can eat them straight (like a chicken nugget, but so much healthier!), on a salad, or in a sandwich.
- 1 pound / 16 ounces spinach or kale, washed, trimmed, cooked, and finely chopped (frozen and defrosted is fine)
- 2 eggs
- 5 cloves garlic
- 1 cup cooked chickpeas
- 1 cup breadcrumbs
- 1/2 cup / 20g grated Parmesan
- 1 teaspoon baking powder
- 1/4 teaspoon fine grain sea salt
- zest of one lemon
Preheat the oven to 450°F.
Combine the eggs, garlic, chickpeas, breadcrumbs, cheese, baking powder, and salt in a blender or food processor. Blend until combined. Transfer to a large bowl, add the lemon zest and chopped spinach, and stir until uniform.
With your hands, form the mixture into small, 1 1/2-inch balls. You should end up with 20-30-ish balls. Place on a baking sheet, smush them down a bit, and put in the oven for 20 minutes or so, until very golden, flipping once along the way.